Stuffed Summer Squash

By cindygwest

Ingredients

• 4 teaspoons olive oil, divided
• 4 ounces Merguez sausage, (about 2) casing removed and meat crumbled
• (If you can't find merguez, a spicy fresh lamb sausage, use fresh chorizo, Italian sausage or your favorite sausage.
• 1/2 cup diced red bell pepper
• 2 ounces fresh goat cheese, crumbled (scant 1/2 cup)
• 2 zuchinni (about 6 ounces each)
• 1/2 salt
• 1 tablespoon dry bread crumbs, or more as needed
• 4 teaspoons olive oil

Details

Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
Hollow out a 3/4-inch deep well in the center of each zuchinni half, leaving a shell of approximately 1/4 inch.Take a thin slice off the bottom of each zuchinni half so that it will lay flat. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes. let stand 5 minutes before serving. Serve hot or at room temperature.